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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
This recipe is a sweet and savory chicken salad that can be served as an appetizer or used as a delicious sandwich filling. approx 10 minutes 6 servings/appetizer or 2-3 entree Ingredients 2 boneless, skinless chicken breasts 1 clove minced garlic ½ small red onion ½ cup mayonnaise 1 tbsp honey 6 pieces of cooked bacon crumbled 1 ½ tbsp fresh chopped parsley or 2 tsp dried 2 scallions, finely sliced salt and pepper to taste sliced sun-dried tomatoes sharp provolone or parmesan cheese sliced and toasted baguette or pita chips Directions Thinly slice the onion, sauté with the chicken and garlic in olive oil until thoroughly cooked. Remove from the heat and let cool. Finely dice the onion and dice or shred the chicken. While the chicken and onions are cooking and cooling, in a small bowl mix the mayonnaise and honey until well blended. Add the onion and chicken to mayonnaise mixture. Add the remaining ingredients and stir to mix. Serve on a platter topped with chopped parsley and served with slices of sharp provolone and/or parmesan cheese, toasted baguette slices or pita chips and slices of sun-dried tomatoes. The salad can also be served as a sandwich filling on toasted sourdough bread with lettuce, provolone cheese, and sun-dried tomatoes. The salad will keep tightly covered in the refrigerator for up to 3 days.
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